Very pleasant taste to this pumpkin pie. And you don't have to bake it.
Creamy Pumpkin Pie
1-1/4 c cold milk
1 c canned pumpkin
2 packages French Vanilla Instant Pudding (4 serving size)
1 tsp cinnamon
1/4 tsp nutmeg
1 (8 oz) Cool Whip, thawed, divided
1 ready crust (graham cracker pie crust)
Stir milk and pumpkin in large bowl until smooth. Add pudding mixes and spices. Beat with whisk until blended. Gently stir in Cool Whip (saving some for the top of pie). Spoon into crust. Refrigerate 2 hours until set.
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